EP1303193A1 - Lagerstabiles nahrungsmittelprodukt und verfahren zu seiner herstellung - Google Patents

Lagerstabiles nahrungsmittelprodukt und verfahren zu seiner herstellung

Info

Publication number
EP1303193A1
EP1303193A1 EP01943547A EP01943547A EP1303193A1 EP 1303193 A1 EP1303193 A1 EP 1303193A1 EP 01943547 A EP01943547 A EP 01943547A EP 01943547 A EP01943547 A EP 01943547A EP 1303193 A1 EP1303193 A1 EP 1303193A1
Authority
EP
European Patent Office
Prior art keywords
soy
shelf stable
food product
plant seeds
nutritious food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
EP01943547A
Other languages
English (en)
French (fr)
Inventor
Birgit Mahr
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Priority to EP01943547A priority Critical patent/EP1303193A1/de
Publication of EP1303193A1 publication Critical patent/EP1303193A1/de
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • A23L35/20—No-fat spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Definitions

  • This invention relates to shelf stable and nutritious food products which are based on edible plant seeds, and to processes for their preparation.
  • Plant seeds such as soy beans, lupines, cow peas, sunflower seeds, chick peas and peanuts, have long been used as foods, or as a basis for preparing foodstuffs. They are commonly available and hence inexpensive, and are a good source of nutrition for humans and animals. In domestic situations, plant seeds are usually prepared by soaking them in water and then cooking them. Thereafter they are usually ground and combined with other ingredients to prepare a meal.
  • humus which is prepared from chick peas and is a traditional foodstuff in the Mediterranean area. These foodstuff require time to prepare and are not shelf stable. At best, they may be store for short periods in a refrigerator.
  • Shelf stable food stuffs based on plant seeds, are also commercially available.
  • a very common example is peanut butter; a product which usually contains less than about 2% by weight of water.
  • Spread products based on sunflower seeds are also commercially available. These products also contain high levels of lipids; especially in the form of added lipids. The water content is usually low. This tends to result in these products being reasonably expensive .
  • soy material which forms the basis for these products is usually obtained as a byproduct of oil processing, or from soy milk production.
  • the by-products of oil processing are usually in the form of protein concentrates or isolates .
  • Various exogenous ingredients such as oils, emulsifiers and stabilisers, are then added to the soy protein to form a food base.
  • flavours and sweeteners may then be added to the food base to provide a shelf stable, food product .
  • An example of such a process is described in US patent 3851070; the final product being a spread.
  • all products produced from soy protein concentrates and isolates have a characteristic soy off- flavour and a dry or chalky mouthfeel.
  • the off flavour may be masked to some extent by adding flavouring agents to the products; although the masking is rarely complete. There have also been attempts to solve the off flavour problem by special processing.
  • the soy milk products are usually prepared by dehulling soy beans, milling them with water, and then separating off insolubles.
  • the resultant milk is then further processed. For example, it may be dried to produce a soy milk powder.
  • the powder may then be used in much the same manner as the soy protein concentrates and isolates mentioned above to produce soy based, food products.
  • These products have the same disadvantages ; namely soy off flavour and dry or chalky mouthfeel .
  • the soy milk may be precipitated with salts and acids to produce Tofu. Tufu has the typical soy off flavour and is not shelf stable.
  • this invention provides a shelf stable, water-based, nutritious food product which comprises cooked and ground whole soy; and in which the product has no characteristic soy off-flavour and dry soy mouthfeel . It is surprisingly found that if whole soy is used in the preparation of the product, the product obtained has a good flavour profile and mouthfeel. Without wishing to be bound by theory, it is believed that the various components of the soy bean interact to produce a good flavour profile and mouthfeel. When one of these components are removed, the system is out of balance and the flavour and mouthfeel suffer.
  • this invention provides a shelf stable, emulsion-based, nutritious food product which comprises: cooked and ground whole plant seeds with high lipid content, and sufficient endogenous emulsifier from the plant seed to stabilise the emulsion.
  • this invention provides a shelf stable, emulsion based nutritious food product which comprises: ground whole plant seeds with high lipid content, and a lipid component provided essentially by endogenous lipids.
  • this invention provides a shelf stable, emulsion based nutritious food product which comprises : ground whole plant seeds with high lipid content, and less than about 20 % by weight of lipids.
  • this invention provides a shelf stable water-based nutritious food product which comprises : ground whole legume and sufficient endogenous emulsifier from the legume to stabilise the product. If desired, the whole legume may be cooked.
  • All the food products have the advantage of containing all of the nutritional components of the original plant seeds. This is especially advantageous for soy based products. Further, the products are water based, or emulsion based. Hence they may be produced inexpensively. Therefore, the products offer inexpensive and wholesome nutrition.
  • this invention provides a method of conveniently providing nutrition from soy without characteristic soy off taste and dry mouthfeel by administering a shelf stable, water-based, product containing cooked, ground whole soybeans.
  • this invention provides a method of providing all the nutritional components of whole soy beans by administering a shelf stable food product containing cooked, ground whole soybeans.
  • This invention also provides a process for the preparation of the food products.
  • the process comprises cooking the plant seeds, milling or comminuting them, filling them into containers (with or without the addition of other ingredients such as flavours, spices, etc), and sealing the containers.
  • High lipid content means a lipid content of at least 30% by weight.
  • Water-based means the product contains at least 25 % of water.
  • the food products are prepared from whole plant seeds . These plant seeds may be selected from any suitable plant seeds such as soy beans, sunflower seeds, rape seeds, palm kernels, peanuts, chickpeas, lupines, and the like. Mixtures of these seeds may also be used.
  • the plant seeds may contain their hulls, or may be dehulled prior to use. For soy beans, it is preferable to use soy beans which contain their hulls because the flavour profile and mouthfeel are much better. However, dehulled soy beans also give acceptable products. If the seeds are dehulled, this may be carried out in a dry condition prior to cooking or may be carried out in a wet condition after cooking.
  • the seeds are then cooked. This may be carried out using any suitable cooking technique; preferably a wet cooking technique.
  • the seeds may be cooked in hot water under atmospheric conditions; for example at about 85°C to about 100°C.
  • the seeds may be cooked under pressure or using steam; for example at about 100°C to about 150 °C.
  • the exact temperatures may be selected as desired and according to the type of seed being cooked.
  • the cooking times may be selected as desired and according to the type of seed being cooked. In an industrial setting, cooking times of about 10 to 60 minutes are common. Any suitable cooking equipment may be used.
  • Cooking is, however, not necessary for certain types of seed. For example, sunflower seeds need not be cooked. Consequently, for these types of seeds, the cooking step may be omitted. If desired to obtain certain flavour profiles, the seeds, whether cooked or not, may then be roasted.
  • the seeds are then milled or comminuted.
  • the milling or comminuting may take place continuously or non-continuously as desired.
  • Any suitable equipment may be used; for example a colloid mill, a carborundum mill, ball mill or the like.
  • the ground seeds may contain sufficient endogenous emulsifiers to stabilise the final products without the need to add emulsifiers.
  • These endogenous emulsifiers usually take the form of seed proteins and lecithins .
  • the endogenous emulsifiers from soy beans include soy proteins and soy lecithins.
  • exogenous emulsifiers include any food grade emulsifiers such as, for example, milk proteins, eggs, egg yolks, egg whites, lecithins, mono- or di-glycerides, polysorbates, etc. Combinations of these emulsifiers may also be added. It is possible to add the exogenous emulsifiers at later points during processing if desired; but before any final mixing or homogenisation step.
  • the ground seeds contain sufficient endogenous lipids to provide products with good flavour profiles and mouthfeel. However, it is possible to add exogenous lipids to the ground seeds if desired. Any suitable food-grade lipids may be used. For example, sunflower oil, soy oil, rape seed oil, olive oil, palm fat, cocoa fat, etc may be used. It is possible to add the exogenous lipids at later points during processing if desired; but before any final mixing or homogenisation step.
  • Acids may be added to the ground seeds for flavour and stability reasons.
  • the acids may be added directly in the form of edible acidifiers.
  • edible acidifiers include lactic acid, acetic acid, citric acid, lemon juice, vinegar, any other food acids and mixtures of these acidifiers.
  • the acids may be provided indirectly by subjecting the ground seeds to fermentation; especially using micro-organisms which produce acids.
  • the acids may also be added at other stages during production. For example, the acids may be added during soaking of the plant seeds. Alternatively, the acids may be add prior to, or during, comminution or milling.
  • the acids are added for the purposes of enhancing shelf stability, sufficient acids are added to reduce the pH of the final product to below about pH 6.5 ; more preferably to about 3.5 to about 5.5. If the acids are added for flavour reasons, sufficient acids are added to obtain the desired flavour profile. Preferably the acids provide about 0.25% to about 3% by weight of the final product; for example about 0.5% to about 2% by weight.
  • Salt may also be added to the ground seeds for flavour and stability reasons. If the salt is added for the purposes of enhancing shelf stability, sufficient salt is added to form a microbial barrier. Preferably, the amount of salt added is about 0.25% to about 5% by weight; for example about 0.5% to about 4% by weight . Ordinarily, the amount of salt added will also be dictated by flavour considerations. The precise amount needed may be readily set by a person skilled in the art .
  • sweeteners, starches and thickeners may be added. Any suitable sweeteners may be used, for example fructose, glucose, saccharose, dextrose, and artificial sweeteners, or combinations of these sweeteners.
  • the starches may be any suitable native and modified starches, like modified waxy maize or native tapioca starch.
  • any suitable edible thickeners may be used; for example pectin, xanthan, guar gum, carrageenan, galactomannans, and the like. Mixtures of thickeners may also be used. Flavouring agents such as spices, etc may also be added.
  • the sweeteners, starches and thickeners may also be added at other stages during production.
  • Water may be added if desired. If the plant seeds have been soaked and wet cooked, this need not be necessary.
  • the final product has a water content of about 15% to about 70% by weight; for example about 20% to about 60% by weight.
  • the amount of water needed will be governed to some extent by the desired product form. However, the amount of water may be readily set by a person skilled in the art.
  • the mixture of ground seeds and other ingredients may be subjected to homogenisation or emulsification. Ordinarily, this will not be necessary unless exogenous lipids are added. Suitable emulsifiers and homogenisers may be used. For foamed products such as mousses, gases such as air, nitrogen, and the like may be added.
  • the mixture may then be pasteurised or sterilised as is conventional.
  • pasteurisation may be carried out at raised temperatures of about 80°C to about 100°C; with or without applying high shearing forces.
  • the pasteurised mixtures may then be filled into suitable containers and the containers sealed. Filling may be cold filling, hot filling or aseptic filling as desired. It is also possible to fill the mixture into the containers and then subject the mixtures to pasteurisation or sterilisation.
  • Any suitable containers may be used; for example glass jars, plastic jars, cans, tubes, pouches, and sachets.
  • the containers may be multi-serve or single serve containers. Further, multiple single-serve containers, such as sachet strips, may also be used.
  • the products preferably contain about 5% to about 45% by weight of total lipids; for example about 1.0% to about 40% by weight of total lipids.
  • oil rich plant seeds for example sunflower seeds, rape seeds, and palm kernels
  • the product may contain significant amounts of lipids; for example more than about 30% by weight of total lipids. This is especially the case if exogenous lipids are added. However, if no exogenous lipids are added, the product may be arranged to contain less than about 20% by weight of lipids.
  • the products contain both water and lipids, they have lipid droplets dispersed in a water base or are in the form of emulsions which contain significant amounts of lipid.
  • the products are shelf stable and may be stored under ambient conditions for periods of at least about 6 months; more preferably at least about 12 months.
  • the products may be provided in any suitable product form.
  • the products may be provided in the form of spreads, toppings, sauces, seasonings, soups, mayonnaise, mousses, desserts, paps, and the like.
  • a comparative soya base was prepared using a soy concentrate. This comparative base was rated to have a green soya off-taste and a strong dry mouthfeeling.
  • the spread was stored at 30°C for a period of 12 months. The product was then opened and tested. No spoilage was detected and the sensory deterioration was still acceptable.
  • the final product has a viscosity of 14.70 Pas measured at a shear rate of 10 /s .
  • the recipe is given in the following table.
  • soya base Before mixing with the other ingredients the soya base was tasted by a trained sensory panel. No soya off taste or dry mouthfeeling was detected.
  • a comparative soya base was prepared using a soy concentrate. This comparative base was rated to have a green soya off-taste and a strong dry mouthfeeling.
  • the spiced spread was prepared with the base from the whole soybeans as well as with the base from the protein concentrate.
  • the trained sensory panel was able to distinguish the 2 products and clearly detected a dry mouthfeeling for the product with protein concentrate but not for the product produced from whole beans .
  • the pap was stored at room temperature for a period of 12 months. The product was then opened and tested. No spoilage was detected and the sensory deterioration was still acceptable.
  • the recipe of the spread is given in the following table.
  • the recipe of the spread is given in the following table.
  • the spread was stored at room temperature for a period of 12 months .
  • the product was then opened and tested. No spoilage was detected and the sensory deterioration was low.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seeds, Soups, And Other Foods (AREA)
EP01943547A 2000-07-17 2001-06-28 Lagerstabiles nahrungsmittelprodukt und verfahren zu seiner herstellung Ceased EP1303193A1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP01943547A EP1303193A1 (de) 2000-07-17 2001-06-28 Lagerstabiles nahrungsmittelprodukt und verfahren zu seiner herstellung

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP00115391A EP1174042A1 (de) 2000-07-17 2000-07-17 Pflanzensamenprodukt und Verfahren zu seiner Zubereitung
EP00115391 2000-07-17
PCT/EP2001/007291 WO2002005659A1 (en) 2000-07-17 2001-06-28 A shelf stable nutritious food product and a process for its preparation
EP01943547A EP1303193A1 (de) 2000-07-17 2001-06-28 Lagerstabiles nahrungsmittelprodukt und verfahren zu seiner herstellung

Publications (1)

Publication Number Publication Date
EP1303193A1 true EP1303193A1 (de) 2003-04-23

Family

ID=8169283

Family Applications (2)

Application Number Title Priority Date Filing Date
EP00115391A Withdrawn EP1174042A1 (de) 2000-07-17 2000-07-17 Pflanzensamenprodukt und Verfahren zu seiner Zubereitung
EP01943547A Ceased EP1303193A1 (de) 2000-07-17 2001-06-28 Lagerstabiles nahrungsmittelprodukt und verfahren zu seiner herstellung

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP00115391A Withdrawn EP1174042A1 (de) 2000-07-17 2000-07-17 Pflanzensamenprodukt und Verfahren zu seiner Zubereitung

Country Status (6)

Country Link
EP (2) EP1174042A1 (de)
AP (1) AP1890A (de)
AU (1) AU2001266095A1 (de)
OA (1) OA12334A (de)
WO (1) WO2002005659A1 (de)
ZA (1) ZA200301214B (de)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1025423C2 (nl) * 2004-02-06 2005-08-09 Imko B V Werkwijze voor het bereiden van een pindasaus, in het bijzonder satésaus.
NL1025420C2 (nl) * 2004-02-06 2005-08-09 Imko B V Pindasaus, in het bijzonder satésaus.
WO2006133492A1 (en) * 2005-06-17 2006-12-21 Grain Pool Pty Ltd Use of lupin bran in high-fibre food products
JP2009543562A (ja) * 2006-07-19 2009-12-10 グレイン フーズ シーアールシー リミテッド スプレッド食品およびその製造方法
DK2112888T3 (en) 2007-01-23 2016-09-26 Prolupin Gmbh Aqueous PLANT PROTEIN PREPARATION AND METHOD OF MAKING SAME
JP7088482B2 (ja) * 2017-07-04 2022-06-21 株式会社Mizkan Holdings 具材入り乳化液状調味料
EP3727005B1 (de) 2017-12-19 2022-01-26 Upfield Europe B.V. Essbare wasserkontinuierliche zusammensetzung
EP3818836A1 (de) * 2019-11-08 2021-05-12 Tetra Laval Holdings & Finance S.A. Verfahren zur herstellung von pflanzenmilch
EP3827669B1 (de) * 2019-11-26 2026-03-25 Tetra Laval Holdings & Finance S.A. Verfahren zur herstellung von pflanzlicher milch
MY210450A (en) * 2020-04-04 2025-09-23 Socit Des Produits Nestl S A Process for roasting plant material with oil

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3865956A (en) * 1971-12-17 1975-02-11 Kikkoman Shoyu Co Ltd Process for producing soybean food paste and the resulting product
US3941890A (en) * 1974-10-23 1976-03-02 Drachenberg Frederick G Method of making soy milk
GB2046076A (en) * 1979-03-22 1980-11-12 British Soya Products Ltd Soyabean food product
CH653218A5 (fr) * 1983-03-25 1985-12-31 Battelle Memorial Institute Condiment allege a base de moutarde.
JPS6283861A (ja) * 1985-10-09 1987-04-17 Bell Shokuhin Kk 異臭のない珍味な大豆麹
JPS6296056A (ja) * 1985-10-21 1987-05-02 Yukie Okuno 大豆の味噌づけ
US4871567A (en) * 1986-11-26 1989-10-03 Sterner Mark H Method for preparing reconstitutable refried beans containing crushed and whole beans
JPS63188356A (ja) * 1987-01-29 1988-08-03 Asarisasuke Shoten:Kk 味噌加工食品
JPH01231875A (ja) * 1987-07-09 1989-09-18 Chieko Shiroi 魚肉ソース及び魚肉ソース納豆
US5151285A (en) * 1991-05-06 1992-09-29 Flakee Mills, Inc. Comestible processing system and method
US5230919A (en) * 1991-05-10 1993-07-27 The Procter & Gamble Company Composition and process of making fluid, reduced fat peanut butters and improved whipped peanut butters
JP2571513B2 (ja) * 1993-03-31 1997-01-16 聡 新居 乳化油脂組成物、及び、それを使用したパン
JPH084471B2 (ja) * 1993-08-13 1996-01-24 株式会社イーピーディー おから加工品及びその製造方法
US5876778A (en) * 1997-01-31 1999-03-02 1129143 Ontario Inc. Fat imitator and process for its production

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO0205659A1 *

Also Published As

Publication number Publication date
OA12334A (en) 2006-05-15
AP1890A (en) 2008-09-22
WO2002005659A1 (en) 2002-01-24
AP2003002715A0 (en) 2003-03-31
ZA200301214B (en) 2004-02-13
EP1174042A1 (de) 2002-01-23
AU2001266095A1 (en) 2002-01-30

Similar Documents

Publication Publication Date Title
US4568555A (en) Cheese sauce
CN104939022B (zh) 发酵成分
US20090304863A1 (en) Flavor-improving agent, method of producing the same and food composition, acidic food composition, and acidic condiment containing the flavor-improving agent
AU2022209338B2 (en) Thermally inhibited waxy cassava starch
US20020028269A1 (en) Lactobacillus containing product
US4671966A (en) Method for fabricating a thickener concentrate for thickening sauces
AU2001269015A1 (en) Non-viable lactobacillus containing food product
US6627243B2 (en) Cream substitute
JP2003102404A (ja) 食品の品質改良剤
WO2002005659A1 (en) A shelf stable nutritious food product and a process for its preparation
US6613375B2 (en) Culinary product with creaming powder
EP0853889A2 (de) Stärkehaltiges, milchproduktähnliches Nahrungsmittel
US20030235645A1 (en) Edible emulsion comprising live micro-organisms
JP4326890B2 (ja) 液状スープ調製用ベース
US20040156973A1 (en) Food product
JP7364131B2 (ja) クロロフィル含有食品の製造方法
US20070082110A1 (en) Food product kit
JP7536991B1 (ja) 加熱済み植物性ソース及び加熱済み植物性ソースの製造方法
US20250098718A1 (en) Powdered composition
Hanas Seasoning ingredients
JP2002355014A (ja) 飲料組成物
WO2023164490A1 (en) Foodstuff comprising palm product
JP2025025969A (ja) 不快味マスキング剤
JP2025009107A (ja) フィリング素材用冷凍耐性付与剤およびフィリング素材
HANAS 2 Seasoning ingredients

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20030217

AK Designated contracting states

Designated state(s): AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE TR

REG Reference to a national code

Ref country code: DE

Ref legal event code: R003

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN REFUSED

18R Application refused

Effective date: 20110909